Name: Cochinita Pibil Tacos
Total time: 240 min
Ingredients: 4 oz. achiote paste; 1 cup fresh lime juice; 1 cup fresh orange juice; 1 1 ⁄3 cups white vinegar; 3 tbsp. dried oregano; 2 tsp. Kosher salt (plus more, to taste); 4 lb. boneless pork shoulder (cut into 2" pieces); 2 28"-long banana leaves; 2 cups boiling water; 1 medium red onion (thinly sliced); 4 cloves garlic (thinly sliced); 2 habanero peppers (thinly sliced); 1 bay leaf; Corn tortillas (warmed, for serving); Roughly chopped cilantro (sliced radishes, and lime wedges, for serving)

Korban

October 26, 2020

super easy

Dinner Lunch Meat Tacos

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Cochinita Pibil Tacos

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Total Time: 4 hours

Servings:

Ingredients

4 oz. achiote paste
1 cup fresh lime juice
1 cup fresh orange juice
1 1 ⁄3 cups white vinegar
3 tbsp. dried oregano
2 tsp. Kosher salt plus more, to taste
4 lb. boneless pork shoulder cut into 2" pieces
2 28"-long banana leaves
2 cups boiling water
1 medium red onion thinly sliced
4 cloves garlic thinly sliced
2 habanero peppers thinly sliced
1 bay leaf
Corn tortillas warmed, for serving
Roughly chopped cilantro sliced radishes, and lime wedges, for serving

Instructions

Make the pork

Combine achiote paste, lime and orange juices, 1⁄3 cup vinegar, and the oregano in a blender.
Season with salt and purée until smooth.
Strain marinade through a fine-mesh sieve into a bowl.
Add pork and toss to combine.
Line the bottom of a 6-qt. Dutch oven with banana leaves, letting the excess hang over the side of the pot.
Add pork and its marinade.
Fold leaves over pork and place lid on pot.
Bring to a boil.
Reduce heat to medium-low.
Cook until pork is tender, about 2 1⁄2 hours.
Meanwhile, stir water and onion in a bowl.
Let sit 3 minutes and drain.
Stir in remaining vinegar, 2 tsp. salt, the garlic, habaneros, and bay leaf.
Cover and let sit at room temperature for at least 1 hour before serving.
Unwrap and transfer pork to a cutting board.
Shred into bite-size pieces and transfer to a bowl.
Stir in 1 cup cooking liquid from the pot.
To serve, divide pork between tortillas.
Top with pickled onion mixture, the cilantro, and radishes.
Serve with lime wedges.